Happy Friday, friends!

Got tortilla chips?  Good!

I’ve gotta share with you how I make roasted tomatillo salsa verde…but let’s start at the beginning.

You may not have tomatillos growing in your garden this year {but I do recommend a plant or two!}…they are unique, easily grown and quite the conversation starter. Really. I’m surprised how little people know about tomatillos.

You can find them in the grocery store if you hunt…but you can GROW them!  They are SO EASY! Kinda like weeds.

NEXT YEAR…promise???


I have 10 plants…yes, I’m a tad crazy…but love ’em. They are ready to harvest when their husks break apart from the tomatillo inside. They are best when between the size of a walnut and golf ball…and still green. Larger and more yellow ones tend to be a tad bitter. {Trust me on this…been there done that}

You can let them sit for a week at room temperature or in the fridge for up to 3 weeks. You can also freeze them if your harvest is abundant…simply take the husks off, freeze on a baking sheet then plop into a freezer baggie when totally frozen {this way they won’t stick together when freezing}.

But let’s get to the good stuff…Roasted Tomatillo Salsa Verde!

Here’s my simple way to make it:

  Remove husks from tomatillos and rinse. They’ll be sticky. That’s normal.

  Cut about 30 {1 1/2 lbs} tomatillos in half…or even fourths…and sear in an oil coated skillet until brown on both sides.  This takes about 10 minutes. {You can also oven roast them…broil for 5 min on each side until slightly blackened}.  I chose to sear them in a skillet…hey it’s 90 outside and who wants an oven on? Just sayin’…..

 I also add 2-3 garlic cloves {not diced} in with the tomatillos.

When brown I add diced jalapeños, onions, cilantro and lime juice and stir for about 1 minute.

 Just for a minute…quickly!

 Remove from heat when done with your one minute quickness!  Cool…let’s say about 10 minutes?…then pulse in blender or food processor. Season to taste with salt…I add about 1/2 tsp.

And voila….Roasted Tomatillo Salsa Verde for your happy hour appetizer with tortilla chips or breakfast eggs or any Mexican dish. YUM!

I have been known to eat chips and salsa for dinner.

Dinner. Nothing else. I’m an addict.


Have a good weekend, friends!



Author Holly


  • 30 tomatillos
  • 2 cloves garlic
  • 1/2 c chopped white onion
  • 1 T lime juice
  • 2 minced jalapeños
  • 1/2 c fresh cilantro leaves
  • 1/2 tsp salt


  1. Remove husks from tomatillos and rinse.

  2. Cut tomatillos in half. Sear tomatillos and garlic in oil coated pan until brown. You can also roast in oven {under broiler} to blacken skins slightly. About 10-15 minutes.

  3. Add onion, jalapeños, cilantro, lime juice and salt. Stir to combine for about 1 minute.

  4. Let cool, then pulse in blender or food processor.

  5. Enjoy!

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